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Shepherd’s Pie - comfort food royalty Serves 3-4 2 tbsp olive oil 750g ground/minced lamb 20% fat 2 shallots 2 carrots 2 celery sticks 1 leek (white part only) 2 garlic cloves 2 tbsp tomato paste Handful thyme Handful Rosemary 400ml red wine 2 tbsp Worcestershire sauce 30g peas 700ml good quality brown chicken stock 800g Maris piper potatoes 150g cold butter 100ml warm milk 1 egg yolk Frozen Butter and cheddar cheese for the top Salt throughout for seasoning 1. Bake the potatoes for 60 mins at 180c pass through a drum sieve or just mash the flesh while it’s still hot 2. Beat through cold butter then add the milk, add an egg yolk, season to taste add to a piping bag (optional) 3. Brown the lamb in oil and set to one side get a good caramelisation on the outside 4. Diced the veg and use the same pan to fry in lamb fat when softened add the garlic and tomato paste season with salt. 5. Add the lamb back in then then tied thyme and rosemary then add the wine, reduce by half then add the stock. simmer this for 1 hour or until it’s reduced sufficiently (If your stock doesn’t thicken naturally you can use a little cornstarch mixed with water) finish with the Worcestershire sauce and stir in the peas 6. Add the meat mixture to an oven proof dish top with the mash, grated frozen butter and cheddar cheese 7. Bake at 200c for 25-30 mins #pie #britishfood #british
Duration: 69 sPosted : Wed, 20 Mar 2024 20:09:25Views
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